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Dry-Aged Pork with a Savoury
green carpets
Cut from the fore rib
this high-welfare
Henry Harris’ Lamb Merguez with Harissa Aïoli great taste Dry-Aged Pork with a SavouryJorge Thomas, Founder of Swaledale Butchers, introduces the collaboration "Great friend of Swaledale, Henry Harris, has launched a new cookbook. It will come as no surprise to hear that it is a joy. The Racine Effect is a masterclass in unfussy, utterly delicious French food, rising reassuringly above fad and fashion to focus on recipes Henry clearly loves to cook, both at home and professionally. And Henry does clearly love to cook. As an avid
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